Filet Mignon with Orange Hollandaise
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- 6-8 oz piece of filet mignon
- kosher salt and pepper
- Vegatable oil
Orange Hollandaise Sauce
- one egg yolk
- 2 tablespoons unsalted butter
- juice of half a large orange
- pinch of kosher salt to taste
Start by pre heating your grill (indoor or outdoor) as hot as you can. Remove your filets from the refrigerator and allow them to come to room temperature for about 20 minutes before you plan to cook them. This is important because it allows the meat to cook evenly all the way through. Coat each filet with vegetable oil and then season it heavily with kosher salt and freshly ground pepper on all sides as you can see in the photo. Be generous with the seasoning at this stage because it will help the overall flavor of this popular, but usually bland, cut of meat. Always remember that flavor comes from fat that is marbled throughout the meat, and in addition to providing flavor, this marbling also helps retain moisture. Tenderloins are at a disadvantage because they have very little fat and as a result, must be cooked quickly so that they do not dry out.
Generally, achieving a medium rare is a good temp for this particular steak. The ones I prepared were about 2″ thick and I allowed them to cook approximately 6 minutes per side for a total of 12 minutes. This gave each steak time to form a really nice, flavorful crust on the outside, without drying it out. Once the meat has cooked, take it off the grill and allow it to rest for a few minutes before serving or slicing.
In the meantime, make your hollandaise sauce. Set up a double boiler by putting a large bowl over some simmering water, making sure that the bottom of the bowl does not touch the water or it will cook the egg yolk. Add the yolk to the bowl and begin whisking for about a minute until the egg begins to turn a pale yellow color. Now add the melted butter slowly (or you can add butter that has been softened at room temperature) and continue whisking until it is fully incorporated. Slowly begin adding the orange juice and continue whisking until all of the juice has been added and the sauce begins to thicken, about 2-4 minutes. Add a little kosher salt and pepper and then taste the sauce. Add extra if you need to until you have achieved the perfect balance.
The real beauty of a well made hollandaise sauce is that the egg yolk and butter add a silky smooth richness that is then complimented with the addition of the orange juice.
Once the sauce has thickened, make sure to cover and set it aside in a warm (not hot) place. The sauce is best if used right away, but if there will be some lag time before plating, make sure to whisk it again before serving.
Plate your filet whole or sliced and add the hollandaise around it or serve it in a little sauce vessel.
A really simple and great way to sexy up a filet Mignon!